If you have
any left over ganache, use a spoon to drizzle it over slices when placed on a dessert plate.
Not exact matches
I had
left over pumpkin puree, about 1 cup, and about 1 and a half cups of chocolate
ganache.
(There may be a bit of
ganache left over, it is great as a cookie filling or in chocolate cups) Let the tart stand at room temperature until the
ganache has set, at least a few hours (the time it will take to set is determined by how warm the kitchen is).
Note: you may have some
ganache left over.
Once the cream is at temperature pour
over the chocolate and
leave alone for a couple of minutes before stirring together to form a vibrant green
ganache.